Turmeric and ginger tea

I read a lot about different herbs and spices, as they absolutely fascinate me. So many have incredible healing powers – for the mind and the body. One of those that fascinates me the most is turmeric. Particularly since hearing someone once say they consumed 1/2 teaspoon of turmeric a day, had done for over five years, and had never been sick since starting that habit.

Bring. It. On.

Then, earlier this year, I was at my local health food shop meeting my new friend Alisha for a cuppa. It was late in the afternoon so I definitely didn’t want caffeine, as I wanted a decent night sleep.

On the counter was a small sign advertising the tea of the day – turmeric and ginger. OK. I was intrigued.

It came out, beautifully presented, in a teapot, with a little capsule of honey and some thin lemon wedges.

I wasn’t too sure what to expect, but it was very refreshing, surprising as it was a hot day.

But back to the good stuff about turmeric.

Research shows that curcumin, the active ingredient, is a natural anti-inflammatory that could potentially help ward off dementia and cancer. As it’s an anti-inflammatory it’s also been known to help people with arthritis. Additionally, it has been shown to have a positive effect on cholesterol, thus reducing the risk of heart attack and stroke.

However I love that it turns everything yellow 🙂

Turmeric is most commonly available in powder form, but it’s also extremely easy to grow, especially in our Brisbane climate. If you do grow it, I’ve been told you can grate it and freeze it for later use. Or freeze it whole and grate as you need it.

As turmeric doesn’t have a huge amount of flavour, I like that the tea had ginger added to it.

Ginger, also a bit of a foodie miracle worker, is one of my favourite foods, and something I consume often. Usually in the form of tea, as it helps with stomach ailments and indigestion. Making it perfect for that after-a-meal-cuppa when you have eaten a teeny-weeny bit too much. Ginger is also fantastic for helping to relieve nausea. I’ve often bought it in pill form to take on holidays in case I get motion sickness or dodgy-guts.

Ginger is also extremely easy to grow in Brisbane. Stick some fresh and just-starting-to-sprout ginger in the ground, water it often, and six months later you’ll have more than you know what to do with. Fresh ginger can also be popped into a zip lock bag and frozen.

To make the tea I’ve just used ground turmeric and ground ginger.

Mix up equal amounts and keep in a jar. I’m using a very pretty but not overly functional little bottle to keep mine in.

Then, when you want to drink it, boil water, let it cool for a few minutes, then add to 1/2 teaspoon of the turmeric and ginger blend. I like it with a bit of lemon. Personally I don’t think it needs honey, but you might prefer it a bit sweeter.

Now that summer is well upon us, I’m going to make some of this up to have as iced tea. And hopefully a glass a day will keep the doctor away!

Have you tried turmeric and ginger tea? Or do you prefer to add these to your cooking?

P.S. If you made, and then ate, far too many of my chocolate and pecan shortbreads, this tea will totally rock 🙂